1 cup diced ham;
4 medium russet potatoes;
½ bunch asparagus, trimmed and cut;
½ cup sour cream;
1 cup shredded Swiss cheese;
½ cup chopped fresh chives;
salt and pepper
Bake potatoes until soft. While they bake, steam (or stir-fry) asparagus. Combine asparagus in a bowl with ham, sour cream, ½ cup Swiss cheese, 6 tablespoons chives, and ½ tsp. of salt and dash pepper. When the potatoes are cool enough to handle, cut off the top third, then gently scoop out the flesh; add to the ham mixture and gently mash together. Stuff mixture inside potato shells; top each with 2 tbsp cheese. Heat in oven until cheese melts, then serve.
